* Exported from MasterCook * Chocolate Zebra Cheesecake Recipe By : Good Housekeeping Dec. 1990
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 Cups Chocolate-Wafer Crumbs (About 30 Wafers)
3 Tablespoons Butter Or Margarine -- Melted
1/2 Cup Semisweet Chocolate Pieces
32 ounces Cream Cheese, Softened -- 4x8-oz
1 1/4 Cups Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
5 Large Eggs
8 ounces Sour Cream
2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Or Whipping Cream
12 Ounces Semisweet Chocolate -- 12 squares
8 Ounces White Chocolate
Sweetened Whipped Cream
Maraschino Cherries
Mint Leaves For GarnishEarly in the day or a day ahead: 1. Preheat oven to 350 degrees. Grease 9"x3" springform pan. In bowl, mix
chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of
springform pan for crust. Bake crust 12-15 minutes. Remove crust from oven;
sprinkle with chocolate pieces. Let stand several minutes until chocolate
pieces soften, then spread softened chocolate evenly over crust. Refrigerate
while preparing filling. 2. In large bowl, with mixer at medium speed beat cream cheese until light
and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat
into cream cheese until blended. With mixer at low speed, gradually beat in
eggs, sour cream, vanilla, and 1 cup of heavy cream until blended and
smooth. 3. Divide batter evenly into two containers with pouring spouts. In small
saucepan over low heat, melt 8 squares semisweet chocolate. In another small
saucepan over very low heat, melt white chocolate. Stir melted semisweet
chocolate into batter in one container. Stir melted white chocolate into
batter in second container. 4. To create "zebra" design, pour half of dark batter into springform pan.
Holding white batter about 2 feet above pan, pour about half of the batter
directly into center of dark batter. (Pouring from this height will cause
batter in center of cake to be pushed toward edge of pan, forming zebra or
bull's-eye design). Repeat procedure 3 times, decreasing the amounts of
batter each time and pouring from high above pan only into center, ending
with white batter. (Top of cake should look like a series of concentric
circles.) 5. Bake cheesecake 30 minutes. Turn oven control to 225 degrees F. and bake
1 hour 45 minutes longer, or until center is set. Turn off oven; let
cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-
bladed spatula or knife around edge of cheesecake to loosen from side of
pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours
or until well chilled. About 1 hour before serving: 6. Prepare glaze: In 1-quart saucepan over medium heat, heat remaining 1/2
cup heavy cream until small bubbles form around edge of pan. Remove saucepan
from heat. Stir in remaining 4 squares semisweet chocolate until melted and
smooth. Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to
cake plate; with spatula, spread glaze over top and sides. Refrigerate 30-45
minutes until glaze is set. If you like, garnish with whipped cream around
edge. Also decorate with maraschino cherries, and mint in the middle of the
cake. Formatted for MasterCook by Candice.
Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Country House Cheesecake Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- **CRUST**
1 1/2 cups Zwieback crumbs -- fine
3 tablespoons melted butter
1 teaspoon Cinnamon
4 tablespoons Sugar
**FILLING**
1/2 cup Sugar
2 tablespoons Flour
1/4 teaspoon Salt
1 teaspoon Vanilla extract
16 ounces Cream cheese
4 Eggs -- separated
1 cup Light cream
1 teaspoon Lemon juice
**TOPPING**
1 pint Sour cream
1 tablespoon Sugar
1 teaspoon Vanilla extract
**GLAZE**
3 cups Strawberries -- fresh
1 cup Water
1 1/2 tablespoons Cornstarch
3/4 cup Sugar -- or to tasteCRUST : Blend crumbs with butter, cinnamon and sugar.
Press into bottom and partially up sides of 9-inch springform pan. FILLING : Blend sugar with flour, salt and cream cheese which has been
softened to room temperature. Add vanilla extract and lemon juice. Stir in
egg yolks and mix well. Add cream and blend well. Fold in stiffly beaten
egg whites. Pour mixture on top of crumbs. Bake at 350 degrees F. about 1 1/4 hours or until set in center. Remove
from oven, cool cake for a few minutes. Gently spoon sour cream topping over
cake. SOUR CREAM TOPPING: Fold ingredients together, spread on top of cake,
and bake at 450 degrees F. for 5-7 minutes. When cool, chill in refrigerator
until time to pour strawberry glaze over cake. GLAZE : Crush 1 cup of the strawberries; add the water and cook 2 minutes;
sieve. Mix cornstarch with sugar; stir into hot berry mixture. Bring to
boil, stirring constantly. Cook until thick and clear. Add a few drops of
red food coloring if needed. Cool to room temperature. Be sure glaze is
thick enough to hold its shape. Put remaining strawberries over cooled cake, pour glaze over this. If
fresh strawberries are not available, use frozen ones and pipe edges with
sweetened whipped cream. From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com Discussion: [] Not to seem out of it - but what are zwieback crumbs?
[] Baby crackers/cookies.
[Judimae] There are biscuits or cookies called Zwieback.
[] Zweiback is like melba toast.
[Judimae] But sweeter. Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 24 April 1999, by Judimae. - - - - - - - - - - - - - - - - - -
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